Quinoa-Stuffed Acorn Squash Recipe | Clean Stuffed Squash - Clean Eating Magazine

Quinoa-Stuffed Acorn Squash with Walnuts & Cranberries

The subtle sweetness of acorn squash shines when brushed with a touch of honey and lime. Cranberries and walnuts add richness and tang, while quinoa provides enough protein to keep you full for hours.
quinoa easy stuffed acorn squash recipe

Quinoa-Stuffed Acorn Squash with Walnuts & Cranberries

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  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 medium to large acorn squashes, halved and seeded
  • 1/4 cup olive oil, divided
  • 2 pinches each sea salt and ground black pepper, divided
  • 1/2 cup quinoa, rinsed
  • 1 yellow onion, diced
  • 2 tbsp apple cider vinegar
  • 2 tbsp raw honey
  • 4 tsp fresh lime juice
  • 1 tbsp Dijon mustard
  • 1/2 tsp ground cayenne pepper, optional
  • 2 cups spinach, finely chopped
  • 1/2 cup naturally sweetened dried cranberries, chopped
  • 1/2 cup raw unsalted walnuts, chopped


1. Preheat oven to 350°F. Cut a little bit off the end of each squash half, if needed, to help it stand cut side up. Lightly coat squash with 1 tbsp oil, sprinkle with pinch each salt and pepper and place cut side down on a large baking sheet. Bake for 40 minutes.

2. Meanwhile, cook quinoa: In a small saucepan, bring quinoa and 3/4 cup water to a boil. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat; fluff with a fork.

3. Meanwhile, in a small skillet on medium, heat 1 tbsp oil. Add onion and cook until softened and starting to turn golden, 4 to 6 minutes.

4. In a large bowl, whisk together remaining 2 tbsp oil, vinegar, honey, lime juice, mustard, cayenne pepper (if using), and remaining pinch each salt and pepper. Add quinoa, onion, spinach, cranberries and walnuts; toss to coat.

5. To each squash cavity, place one-quarter of quinoa mixture in each well, pressing to fit.

6. To heat, place one serving on baking sheet and cook for 15 minutes at 350°F or until squash is soft and filling is hot. To heat leftovers directly from refrigerator, heat at 350°F for 30 minutes.

TIP: If following our Meal Plan, prepare recipe through step 5, then cover and refrigerate servings. Heat each serving just before eating.

Nutrition Information

  • Serving Size: 1 stuffed acorn half
  • Calories: 475
  • Carbohydrate Content: 65 g
  • Fat Content: 23 g
  • Fiber Content: 8 g
  • Protein Content: 8 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 124 mg
  • Sugar Content: 20 g
  • Monounsaturated Fat Content: 11 g
  • Polyunsaturated Fat Content: 8 g